Italian Lemon Cream Cake
Makes one 9‑inch, 3‑layer cake (8–10 servings)
Ingredients
For the lemon sponge (genoise style):
6 large eggs, room temperature
¾ cup (150 g) granulated sugar
1 cup (125 g) all‑purpose flour, sifted
Zest of 2 lemons
2 Tbsp (30 ml) fresh lemon juice
½ tsp salt
For the lemon syrup:
⅓ cup (65 g) granulated sugar
⅓ cup (80 ml) water
2 Tbsp fresh lemon juice
(Optional: 1 Tbsp Limoncello)
For the lemon pastry cream (crema pasticcera):
2 cups (480 ml) whole milk
Zest of 1 lemon
⅔ cup (135 g) granulated sugar, divided
4 large egg yolks
3 Tbsp (24 g) cornstarch
2 Tbsp (30 g) unsalted butter
For the mascarpone whipped cream:
1 cup (240 ml) heavy cream, chilled
1 cup (240 g) mascarpone cheese, chilled
⅓ cup (40 g) powdered sugar, sifted
1 tsp vanilla extract
Garnish (optional):
Thin lemon slices or candied lemon peel
Fresh mint leaves
Lemon zest curls
🔪 Instructions
1. Bake the lemon sponge
Preheat oven to 350°F (175°C). Grease and line three 9‑inch round cake pans (or bake in two batches).
In a clean, grease‑free bowl, whisk eggs, sugar, and salt over a double‑boiler (or in your mixer with the whisk attachment) until tripled in volume, pale, and ribbons form when the whisk is lifted (about 6–8 minutes).
Remove from heat and gently fold in lemon zest and juice.
Sift the flour over the egg mixture in two additions, folding gently with a spatula until no streaks remain.
Divide batter evenly into pans. Bake 12–15 minutes, or until the tops bounce back when lightly pressed.
Let cakes cool in pans for 5 minutes, then invert onto wire racks. Cool completely.
2. Make the lemon syrup
In a small saucepan, combine sugar, water, and lemon juice. Bring to a simmer, stirring until sugar dissolves.
Remove from heat and let cool. Stir in Limoncello if using.
3. Prepare the lemon pastry cream
In a medium saucepan, heat milk, lemon zest, and half the sugar until just simmering.
In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth and pale.
Slowly pour about one‑third of the hot milk into the yolk mixture, whisking constantly to temper.
Return the yolk mixture to the saucepan, whisking over medium heat until thick and bubbling.
Remove from heat, whisk in butter until melted and smooth.
Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
4. Whip the mascarpone cream
In a chilled bowl, beat heavy cream to soft peaks.
In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth.
Gently fold whipped cream into mascarpone mixture until just combined. Chill until assembly.
5. Assemble the cake
Level each cake layer with a serrated knife. Place one layer on your cake stand or plate.
Brush generously with lemon syrup.
Spread half the pastry cream over the first layer. Top with second layer; repeat syrup and remaining pastry cream.
Place final layer on top, brush with syrup.
Frost the sides and top with mascarpone whipped cream, smoothing or creating soft peaks.
6. Garnish & chill
Decorate with lemon slices, zest curls, or mint.
Chill cake for at least 2 hours (overnight is best) before slicing to let layers set.